Soak 8 wooden skewers in water for 30 minutes to prevent them from burning up on the grill. Thread the salmon onto the skewers. Place the lemon juice, soy sauce, wine, sugar, shallot, garlic and ginger in a blender or food processor and blend for 2 minutes, or until smooth. Transfer to a shallow dish and add the salmon, turning to coat. Marinate the skewers in the refrigerator, covered with plastic wrap, for 4 to 6 hours.

Preheat the oven to 350°F and prepare the grill.

For the croutons:

1/4 cup olive oil

1/2 teaspoon granulated garlic

Salt and pepper, to taste

1/2 French baguette loaf, cut into 1/2-inch cubes

To prepare the croutons, mix the oil, garlic, salt and pepper in a mixing bowl and add the bread. Toss to coat thoroughly and transfer to a cookie sheet. Bake for 12 minutes, or until crisp and golden. Remove and let cool.

For the dressing:

3 canned anchovy fillets, chopped

2 cloves garlic, chopped

1/2 teaspoon Dijon mustard

2 tablespoons grated Parmesan cheese

1 tablespoon freshly squeezed lemon juice

1 tablespoon soy sauce (preferably low-sodium)

1/2 cup olive oil

1 head of romaine lettuce, torn or cut into bite-sized pieces

To prepare the dressing, place the anchovies, garlic, mustard, cheese, lemon juice and soy sauce in a blender and puree for 2 minutes, or until smooth. With the machine running, slowly pour in the olive oil in a steady stream until the dressing is completely emulsified. Place the romaine in a bowl and toss with the dressing.

Remove the skewers from the marinade, letting the marinade drop off. Grill the salmon over medium-high heat for 2 or 3 minutes on each side, or until cooked through. Place the dressed romaine on 4 serving plates and arrange the skewers crisscrossed on top. Scatter the croutons over the salad.